Raisin and Oat Scones

Skip the donuts and danishes, start the morning on a healthier note. Treat yourself to these scones, made with half plain and half whole-wheat flour plus rolled oats, which add lots of texture. They also make a great afternoon tea-time snack.

  • Yield: Makes 8
Raisin and Oat Scones

Source: Everyday Food, January/February 2011

Ingredients

  • 3/4 cup all-purpose flour, (spooned and leveled)
  • 3/4 cup whole-wheat flour (spooned and leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 3 tablespoons packed dark-brown sugar
  • 1/2 cup rolled oats (not quick-cooking)
  • 1/2 cup raisins or dried cherries
  • 2 teaspoons fennel seed (optional)
  • 3 tablespoons unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1 cup buttermilk

Directions

  1. Preheat oven to 400 degrees. In a medium bowl, whisk together flours, baking powder, salt, brown sugar, oats, raisins, and fennel seed, if using. In a small bowl, whisk together butter, egg, and buttermilk until combined, then add to flour mixture. Stir until batter is evenly moistened (do not overmix). Drop batter by 1/3 cupfuls, 2 inches apart, onto a parchment-lined baking sheet. Bake until golden brown, 15 minutes, rotating sheet halfway through. Let scones cool on a wire rack, 5 minutes.

Cook's Note

Store scones in an airtight container, up to 1 day.

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